Clarence Frank Birdseye
April 15th, 2007
It is common knowledge that when you are fishing at forty degrees below zero and as you pull a fish up through the ice, the fish freezes quickly and becomes hard. However for Clarence Frank Birdseye, a furs trader in Labrador, Canada, he found something interesting about the fish. When thawed, the fish actually turns moist, tender and flaky — almost as good as fresh-caught! This observation made Mr Birdseye a wealthy man because the quick-freezing process he pioneered produced frozen food that tasted so good that it appealed to consumers. He created a multi-billion-dollar food business. Clarence Birdseye became known as the father of frozen food.
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